Tofu effortlessly replaces eggs in this vegan version of egg salad. This Egg-Free Salad from Everyday Vegan Eats by Zsu Dever is quite delicious and very much a vegan “egg” salad if you add the black salt to complete the egg-like flavor. Serve between slices of toasted bread, in lettuce cups, on crackers, or on sliced cucumbers or celery. Use gluten-free bread to make this gluten-free.
Egg-Free Salad Sandwiches
Tofu effortlessly replaces eggs in this vegan version of egg salad. This Egg-Free Salad is quite delicious and very much a vegan “egg” salad if you add the black salt to complete the egg-like flavor. Serve between slices of toasted bread, in lettuce cups, on crackers, or on sliced cucumbers or celery. Use gluten-free bread to make this gluten-free.
Ingredients
- 14 ounces soft tofu, pressed for 10 minutes, patted dry
- 2 celery ribs, finely chopped
- 1/2 small onion, finely chopped
- 1/4 cup vegan mayonnaise
- 2 teaspoons yellow mustard
- 2 tablespoons nutritional yeast flakes
- 1 teaspoon black salt
- 1/2 teaspoon ground turmeric
- fresh ground black pepper
- 8 slices bread, toasted, or butter lettuce leaves
Instructions
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Mash the tofu in a medium bowl with a potato masher or fork. Stir in the celery, onion, mayonnaise, mustard, yeast, black salt, turmeric, and black pepper. Season to taste with sea salt, if needed. Stir in 2 more tablespoons mayo, if needed.
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Assemble the sandwiches using either toasted bread or lettuce cups.
Recipe Notes
Variations:
Mediterranean: Stir in 1 tablespoon minced capers, 2 tablespoons minced moist sun-dried tomatoes, 3 tablespoons minced Kalamata olives, and 1/2 teaspoon dried oregano. Reduce the amount of black salt and sea salt; the olives add enough saltiness to the salad.
Indian: Stir in 1/4 cup minced cilantro, 2 teaspoons mild curry powder, 1/4 teaspoon ground coriander seed, and 1/8 teaspoon cayenne.
Mexican: Stir in 1/2 cup roasted corn, 3 tablespoons minced cilantro, 1 tablespoon chipotle puree, and 1/4 teaspoon mild or spicy chili powder.
From Everyday Vegan Eats by Zsu Dever. ©2014 Zsu Dever. Used by permission from Vegan Heritage Press
